Irresistible Fried Olives with Saffron Aioli: Your Ultimate Guide to a Memorable Appetizer
There’s something uniquely satisfying about a delicious nibble paired with a refreshing drink. While many enjoy a variety of snacks, for countless people, olives remain the undisputed champion of happy hour. A vibrant bowl of olives instantly elevates any gathering, transforming a simple moment into a festive occasion. Often, store-bought marinated olives are a convenient choice, but creating your own at home allows for a delightful personal touch, infusing them with flavors that truly reflect your taste.
Marinating olives at home is surprisingly simple and immensely rewarding. Here’s a quick guide to crafting your own:
- Start with a jar of your favorite high-quality olives.
- Drain them well and rinse under cold water to remove excess brine.
- If the olives still taste overly briny, transfer them to a bowl, cover with fresh cold water, and let them soak for about 15 minutes. This helps mellow their intensity.
- Drain thoroughly again and gently pat the olives dry with a paper towel.
- Now for the fun part: mix them with your chosen flavorings. Popular options include bright citrus zest (lemon or orange), aromatic crushed fennel or coriander seeds, freshly ground black pepper, or a medley of fresh herbs like rosemary, thyme, or oregano.
- Generously cover the flavored olives with good quality extra-virgin olive oil and let them rest at room temperature for a few hours. This allows the flavors to meld beautifully. For longer storage, transfer them back into a clean jar and refrigerate for up to a week. The longer they sit, the deeper and more complex their flavor becomes!
Without a doubt, a jar of homemade marinated olives is a fantastic staple to keep in your fridge, especially when unexpected guests drop by or during the bustling holiday season. However, if you’re looking to truly impress and offer an unforgettable olive experience, I have a truly memorable idea: fry them! You might be thinking, “Fry olives?” And my answer is an enthusiastic “Yes!”
Fried olives are, without exaggeration, the quintessential nibble for any festive occasion. They offer a delightful contrast of textures and flavors that will captivate your guests. Imagine a perfectly crispy exterior giving way to a warm, fleshy interior. These olives are wonderfully crunchy, surprisingly meaty, and incredibly satisfying. The best part? You can elevate them even further by stuffing them before frying. Think savory preserved lemon, creamy cheese, or a crunchy toasted almond – each option adds an extra layer of flavor and texture that makes every bite an adventure.
Today, we’re diving into a specific recipe that combines this incredible snack with an equally spectacular dipping sauce: Fried Olives with Saffron Aïoli. The exceptional crunch of these olives, especially when they’re stuffed with whole toasted almonds as in this recipe, creates a harmonious contrast with the tender olive flesh. This is perfectly complemented by the rich, creamy texture and vibrant flavor of homemade saffron aioli. I’m confident – in fact, I’d bet – that you won’t be able to stop at just one!
Essential Tips for Crafting Perfect Fried Olives
Achieving perfectly crispy, flavorful fried olives is easier than you might think, especially with a few key considerations. Here are some essential tips to guide you:
Selecting the Ideal Olives for Frying
- Pick the right olives: The foundation of excellent fried olives lies in choosing the correct variety. For frying, opt for larger, meatier olives. Their substantial size and fleshy texture make the extra effort of frying truly worthwhile, providing a satisfying bite. For this particular recipe, I highly recommend Spanish Gordal olives or Italian Castelvetrano olives. Both varieties are renowned for their plumpness and delicate, buttery texture, which hold up beautifully during frying and create a wonderful mouthfeel. Avoid smaller, less fleshy olives, as they might become too crispy or dry.
The Benefits of Pitted and Stuffed Olives
- Choose pitted olives: For a truly enjoyable snacking experience, pitted olives are a must. They eliminate the hassle of navigating around a pit, making them much more convenient and pleasant to eat. Furthermore, removing the pit creates a natural cavity that is perfect for stuffing! Stuffing adds another dimension of flavor and texture. Beyond the toasted almonds suggested in this recipe, consider stuffing them with small pieces of aged cheddar, crumbled feta, a sliver of preserved lemon, or even a tiny cube of roasted red pepper. The possibilities are endless and allow for creative variations.
Elevating Your Olives with a Creamy Dip
- Serve with a creamy dip: While fried olives are delicious on their own, pairing them with a rich, creamy dip takes them to another level. And yes, I am absolutely vouching for homemade mayonnaise. If you’ve never attempted to make mayo from scratch, don’t be intimidated! It’s surprisingly quick and easy, especially when using a blender or an immersion (stick) blender, typically coming together in under two minutes. The addition of fresh garlic and aromatic saffron in this recipe transforms a simple mayo into an “extra special” and incredibly flavorful aïoli that perfectly complements the olives. The subtle floral notes of saffron and the pungent kick of garlic elevate the entire dish. If time is truly of the essence or you prefer not to make mayo from scratch, don’t worry! You can easily “pimp” store-bought mayonnaise. Refer to the recipe notes for simple tips on how to enhance its flavor with saffron, garlic, and lemon juice, making it taste almost homemade.
Preparation and Storage for Convenience
- Make-ahead: These fried olives are an excellent make-ahead appetizer, perfect for reducing stress before a party. You can prepare and fry them completely in advance. Once fried, let them cool entirely to room temperature, then transfer them to an airtight container and refrigerate for up to half a day. When you’re ready to serve, simply reheat them in a preheated 350°F (175°C) oven for about 5 minutes. This quick reheat will restore their wonderful crispness, making them taste freshly made. The saffron aïoli can also be made a day or two in advance, allowing its flavors to deepen.
Curating a Spectacular Snack Spread
- Create a whole spread: With their impressive size and appealing texture, these plump fried olives can easily serve as the captivating centerpiece of a larger, fuss-free snack spread. Building a diverse platter around them is simple and effective. Consider serving them alongside an alternate variety of marinated olives (perhaps black olives or a spicier blend), an assortment of artisanal cheeses, crunchy gourmet chips, crusty bread or artisanal crackers, savory pâtés, and a selection of high-quality cured meats like prosciutto or salami. This creates a visually appealing and delicious spread that caters to various tastes and textures, making your happy hour truly abundant and inviting.
Perfect Drink Pairings
- Pour an easy drink with it: No happy hour is complete without a refreshing drink. The savory, slightly salty notes of fried olives pair wonderfully with crisp, light beverages. For a super easy, Spain-inspired drink that perfectly complements an olive-fueled happy hour, try Tinto de Verano. Simply add ice to serving glasses, fill them halfway with a dry red wine (like a Tempranillo), then top up with sparkling lemonade. Garnish with fresh lemon and orange wedges, and enjoy! Other excellent pairings include a dry rosé, a crisp white wine like Sauvignon Blanc, or a classic Gin & Tonic. For non-alcoholic options, sparkling water with a slice of lemon and a sprig of rosemary, or a non-alcoholic sparkling cider, would be equally delightful.
Pin Recipe
Fried Olives with Saffron Aïoli
Ingredients
For the Saffron Aïoli
- 2 tbsp freshly squeezed lemon juice (about ½ lemon)
- ⅛ tsp pinch saffron, crumbled
- ½ cup neutral-tasting oil (such as canola, sunflower, or grapeseed)
- ¼ cup extra-virgin olive oil
- 1 egg
- 1 large clove garlic, peeled and smashed
- 1 tsp Dijon mustard
- ½ tsp kosher salt, or fine sea salt
For the Fried Green Olives
- 24 large, fleshy, pitted green olives, such as Spanish Gordal olives or Italian Castelvetrano olives
- 24 whole toasted almonds (see note)
- ¼ cup all-purpose flour
- ½ tsp kosher salt
- Freshly ground black pepper
- 1 egg lightly beaten
- ¼ cup breadcrumbs (I like to use whole wheat breadcrumbs for the nutty flavor)
- ¼ cup finely grated Manchego cheese
- Canola oil, for frying
Instructions
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For the Saffron Aïoli: In a small bowl, combine the lemon juice and saffron and let sit for 15 minutes.
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Combine the oils in a single measuring cup.
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In a blender, or in the beaker of a hand blender, combine the lemon juice and saffron mixture, egg, garlic, mustard, and salt. With the blender running on the lowest speed, add the oil in a thin stream. The mayo will come together in seconds. Scrape down the sides if needed.
For a thicker mayo, add up to an additional ¼ cup (60 ml) oil. Taste and adjust seasoning if needed. Store in an airtight jar in the refrigerator for up to 1 week.
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For the Fried Olives: Pat the olives dry with paper towels. Fill each olive cavity with a whole almond. Set the stuffed olives on a clean plate.
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Prepare the breading stations: combine the flour, salt, and pepper in one bowl, lightly beat the egg in a second bowl, and combine the breadcrumbs and cheese in a third bowl.
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Roll one stuffed green olive in the flour, then shake off the excess. Place the olive on a fork, then dip into the egg. Transfer the olive to the breadcrumb mixture and roll to coat all over. Set on a plate. Repeat to bread all the olives.
For extra crunchy olives, return the breaded olives into the egg, then the breadcrumb mixture for a second layer of coating.
Refrigerate until ready to fry.
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Add about 3 inches (7.5 cm) oil to a saucepan. Clip a thermometer to the side of the saucepan, then set over high heat and heat until the oil is hot but not smoking, to 350°F (175°C).
Place 3 to 4 olives on a slotted spoon and carefully lover them into the hot oil. Fry until the crust is golden brown, about 30 seconds, turning them a few times so they fry evenly.
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Fish the olives out of the oil and transfer to a paper towel-lined plate to drain. Repeat to fry all the olives.
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Serve the fried olives warm, with the saffron aïoli.
Notes
- Toasting raw almonds: Place them in a 350°F (175°C) oven for 8 to 10 minutes, giving them a shake halfway through. Let cool completely, then use as directed.
- Shortcut saffron aïoli: Combine 2 tbsp (30 ml) freshly squeezed lemon juice (about 1/2 lemon) with 1/8 tsp (pinch) saffron, crumbled, and let sit for 15 minutes. In a small mixing bowl, add 3/4 cup (180 ml) store-bought mayo. Add the lemon juice and saffron mixture, 1 large clove garlic, grated, and some black pepper. Whisk to combine thoroughly. Transfer to an airtight jar and refrigerate at least 1 hour before serving to let the flavors infuse.
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